Ingredients for the marinade:

• 1/2 cup freshly squeezed lime juice
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 2 teaspoons brown sugar
• 1 jalapeño seeded and diced
• 2 tablespoons minced cilantro
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper

Ingredients for the fajitas:

• 2–3 large chicken breasts butterflied (also works well with skirt or flank steak)
• 2 bell peppers, seeded and cut in half (I used 6 mini bell peppers)
• 1 large onion cut into think slices (do not separate the rings)
• flour tortillas

Optional toppings:

• Sour cream (we use Greek yogurt), smashed avocado or guacamole, lime slices, chopped cilantro